Smoked Sausage Stew Food

ONE-POT SAUSAGE STEW

Steps:

• In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside.
• Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot.
• Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat.
• Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste.
• Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads.
• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
• Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
• Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.

SOUTHWESTERN SMOKED SAUSAGE STEW

Steps:

• Combine everything in a crock pot.
• Heat on low for 6-8 hours.
• Enjoy!
• If you like it as a soup instead, just don't drain the vegetables.

JULIE'S THICK AND TASTY BEEF & SMOKED SAUSAGE CAMP STEW

Steps:

• Combine the Thick Stuff ingredients and simmer until soft.
• Drain liquid, put in a food processor and whir until mostly smooth; put into a container to take to the event with you.
• Cut up the beef into cubes, the sausage into rounds, and the veggies as indicated above.
• Put them into containers (I use Ziplock bags) to take with you.
• Mix together the spice mixture from the onion soup, garlic powder, curry powder, oregano, basil, thyme, and sage; put into a Ziplock bag.
• When you're ready to cook it all, place the meat and veggies in a big pot and add water to cover.
• Add the spice mixture and stir well.
• Put over heat (I've done this with propane campstoves and in covered Dutch ovens with charcoal -- both ways work fine) and simmer for 1 hour.
• Add the Thick Stuff and simmer another hour, stirring occasionally, adding liquid as necessary for desired thickness.
• Makes a thick, rich stew serving anywhere between 8 to 10 people, depending on how hungry you are.

SMOKED SAUSAGE AND GREEN BEAN STEW

Steps:

• Slice smoked sausage on the diagonal into 1/2 inch thick slices.
• Brown over medium heat in large saucepan or dutch oven.
• Add onions and garlic and saute until onions are transparent.
• Add potatoes and green beans.
• Add water until all ingredients are covered.
• Reduce heat to a simmer for at least 1/2 hour, adding more water if necessary.
• The longer it cooks the better it tastes.
• Season to taste with salt and pepper.
• Serve in bowls with garlic bread.

SMOKED SAUSAGE STEW

Steps:

• Place vegetables in a saucepan with consomme or broth, water, bay leaf and pepper.
• Heat to boil; reduce heat, cover and simmer for ten minutes.
• Add potatoes; cook ten minutes longer or until vegetables are tender.
• Remove bay leaf.
• Mix small amount of liquid with flour to make a paste; stir into vegetables.
• Add sausage.
• Cook, stirring occasionally until sausage is hot and liquid is thickened.
• Add salt to taste.
• Top each serving with Parmesan cheese.